Two cups San Marzano tomatoes, crushed with hands
One cup organic, gmo free tempeh, crumbled
Two tablespoons finely sliced garlic
Half cup small diced sweet onion
Two tablespoons fresh basil, chiffonade
Two tablespoons extra virgin olive oil
Step One: Brown the garlic and onions in olive oil until carmelized.
Step Two: Add the basil into the hot onion mixture and quickly add the crumbled tempeh. Stir for about two minutes.
Step Three: Add the tomato, season with salt and pepper, and simmer for 10 minutes to bring the flavors together.
Step Four: Cool and reserve the mixture.
One yellow squash
Two red peppers
Four portabello caps
One large sweet potato
Step One: Infuse some extra virgin olive oil with two tablespoons of chopped garlic and herbs. “Simon and Garfunkel herbs ‘Parsley, sage, rosemary, and thyme.'”
Step Two: Brush the vegetables with the oil infusion and grill completely until al dente.
Step Three: In a lightly oiled small pyrex dish, layer the grilled veggies: eggplant on the bottom, sweet potato, half cup tempeh Bolognese, red peppers, portabello caps, half cup tempeh Bolognese, yellow squash, and zucchini on top.
Step Four: Cover with plastic wrap and firmly press down with weight “It’s best made a day ahead of time